Ricotta Malfatti Dumplings with Ricotta del Brigante

DIRECTIONS
Boil the vegetables in a little water, then drain, wring out and tear into small pieces. Mix the ricotta in a bowl and season with a pinch of salt and the saffron. Add two tablespoons of flour, the eggs and finally the vegetables. Stir well, then put to one side for an hour. On a floured surface, using your hands roll the mixture into small balls measuring around 3cm/1.20in diameter, then dust them with flour. Cook the malfatti dumplings in salted boiling water, taking care to add them a few at a time. When the malfatti dumplings float to the surface, fish them out and arrange on a large platter. Garnish with a tomato and basil sauce and plenty of Pecorino Romano.